Frank's Recipes! Apple Butter 2

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Apple Butter 2

9 cups apple pulp (see below)
5 cups sugar
1/2 cup apple cider vinegar
2 tsp. ground cinnamon
2 tsp. ground nutmeg
1 tsp. ground cloves

You can use fresh apples to make the pulp or canned natural applesauce (no sugar or preservatives added). From fresh apples, peel, core, and quarter apples (unspecified number: you measure end product). Place in large, heavy saucepot with VERY LITTLE water- just enough to keep them from burning, bring to a boil, turn down heat and simmer until apples are completely soft and done. Puree apples in food processor or blender, then measure pulp. If using canned applesauce measure and use directly from the cans.

Place pulp and other ingredients in large heavy stock pot, bring to boil and allow to simmer, uncovered, for about 1 hour or until very thick. Stir mixture very frequently to prevent burning. This mixture will splatter badly as it simmers, so use a large pot that you don't fill to the top and stir it carefully with a very long handled spoon. Pour hot mixture into jars and seal. It may be refrigerated instead of sealed if you plan to give it or use it within the month.